EatingWell Crudité Vegetable Wreath with Ranch Dip

EatingWell Crudité Vegetable Wreath with Ranch Dip

3 Reviews
From:, October 2017

Take your veggies and dip to the next level with this colorful crudité wreath. This vegetable appetizer is a stunner with white cauliflower, red tomatoes and green broccoli, green beans, snap peas, kale and Brussels sprouts. It's also a delicious way to start your celebration with veggies (which there are rarely enough of at parties and holidays). The homemade ranch dip, which uses nonfat Greek yogurt in place of sour cream, takes just a few minutes to make, or you can use a healthy store-bought dip.

Ingredients 28 servings

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Original recipe yields 28 servings
Nutrition per serving may change if servings are adjusted.
  • Crudité
  • 8 cups broccoli florets
  • 3 cups Brussels sprouts, trimmed
  • 2 cups green beans, trimmed
  • 1 cup sugar snap peas, strings removed
  • ½ bunch curly kale, washed
  • 2 cups cauliflower florets
  • 9 cherry tomatoes
  • Dip
  • 1 cup plain nonfat Greek yogurt
  • ½ cup mayonnaise
  • 2 tablespoons finely chopped shallot
  • 2 tablespoons chopped fresh dill or 1 teaspoon dried
  • 4 teaspoons white-wine vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon ground white pepper


  • Prep

  • Ready In

  1. To prepare crudité: Put a large pot of water on to boil. Set a large bowl of ice water by the stove. Blanch broccoli for 1 to 2 minutes in the boiling water. Using a slotted spoon, transfer the broccoli to the ice bath to chill. Drain well. Blanch Brussels sprouts, green beans and snap peas in the same way.
  2. To prepare dip: Whisk yogurt, mayonnaise, shallot, dill, vinegar, garlic powder, sugar, salt and pepper in a medium bowl. Transfer to a serving bowl; set it in the center of a large circular platter or decorative serving board.
  3. Arrange kale around the bowl, with the frilly edges on the outside. Top with the broccoli, Brussels sprouts, green beans, snap peas and cauliflower. Garnish with cherry tomatoes.
  • To make ahead: Refrigerate for up to 1 day.

Nutrition information

  • Serving size: ½ cup vegetables and 1 tablespoon dip
  • Per serving: 49 calories; 3 g fat(0 g sat); 1 g fiber; 4 g carbohydrates; 2 g protein; 30 mcg folate; 2 mg cholesterol; 2 g sugars; 0 g added sugars; 805 IU vitamin A; 34 mg vitamin C; 29 mg calcium; 1 mg iron; 81 mg sodium; 174 mg potassium
  • Nutrition Bonus: Vitamin C (57% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, ½ fat

Reviews 3

January 14, 2019
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By: michelle.kingsley
I made this platter 3 times over the holidays. The blanched & chilled vegetables were GREAT. (The brussels sprouts disappeared on my platter too!) And the dip, WOW--a real winner. I even diluted some of the leftover dip with buttermilk for fabulous salad dressing. [Recipe made exactly as written.]
February 25, 2018
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By: Rose Fanta
Hi Katie Webster, I am a veggies lover. The recipe you presented is really very interesting and easy made. I believe any type of vegetables delicious, healthy and help keeping body fit. It’s a great recipe. I must try at home. Thanks . Rose Fanta
December 27, 2017
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By: euppstrom
This was such a fun, pretty idea! My “wreath” looked as nice as the one in the picture, Family and guests ate up all the Brussels sprouts, which was a surprise ( I’ve never thought of serving them this way). I used store-bought ranch dip but this recipe sounds good. I did the veggies the day before and drained them in a strainer which made it quick and easy to assemble. I will dry off the veggies more on some towels next time.
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